These Instant Pot egg bites have become one of those things I never knew I needed—until I made them. They’re tender, perfectly cooked, and surprisingly satisfying for such tiny bites. Whether I’m meal-prepping breakfast for the week or just need a quick protein boost mid-day, these little guys always hit the spot.
If you’ve ever splurged on those Starbucks sous vide egg bites, you know how delicious (and expensive) they can be. I wanted to recreate something similar at home without needing a sous vide machine—and the Instant Pot nailed it.
Why These Are on Repeat in My Kitchen
I’ll be honest—I used to roll my eyes at the idea of using molds in the Instant Pot. But once I tried these egg bites with a few silicone trays I picked up online, I was hooked. My mornings got easier, and my fridge stayed stocked with a ready-to-grab snack that actually fills me up.
I usually make two trays at once—one plain batch (for the picky eaters in the house), and another filled with veggies, cheese, and whatever leftovers I find in the fridge. It’s such an easy way to keep breakfast interesting without much effort.
What You Need to Get Started
Eggs
I always use large eggs, but if you’ve got medium or even extra-large on hand, don’t stress—this recipe is flexible.
Baking Powder
This is my little trick to getting egg bites that are fluffy instead of dense. Just a pinch makes a big difference.
Salt + Pepper
You don’t need much here, especially if your add-ins are already salty (like bacon or cheese).
Water or Milk
I usually go with water—it’s convenient and keeps things simple—but milk works too if you want a slightly creamier bite.
Add-Ins I Keep Coming Back To
This is the fun part. Think of these like little omelets you can customize for anyone in the house. Just remember to finely chop everything so it fits nicely in the mold.
Veggies:
Bell peppers, mushrooms, spinach, and even leftover roasted broccoli work great. I’ve even tossed in some shredded zucchini a few times when I had extra from dinner prep.
Cheese:
Parmesan is my go-to because it melts beautifully and adds a salty, nutty flavor. But cheddar, feta, Gruyère—go with what you love or have on hand.
Protein:
Crispy bacon bits, diced ham, cooked sausage, or even shredded chicken breast (hello, leftovers!)—anything works as long as it’s pre-cooked.
Herbs:
Chopped parsley, green onions, or chives make the egg bites feel fresh and a bit fancy, even when you’re eating them in your pajamas.
My Step-by-Step: How I Make Them
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Prep the Pot and Mold
Pour 1 cup of cold water into your Instant Pot (I use a 6-quart most days) and spray your silicone egg bite molds generously—don’t forget the sides or those bites will cling. -
Whisk the Base
Crack your eggs into a mixing cup or a bowl with a spout. Add baking powder, salt, pepper, and water. Whisk until smooth. -
Fill the Molds
Pour the egg mixture about ⅔ of the way up each mold. They puff up while cooking, so leave some room. Drop in your add-ins—don’t bother stirring. They’ll settle where they want, and that’s totally fine. -
Stack and Set
Pop the lids on each mold and stagger them on your trivet. You don’t want the cups stacked directly over each other or you’ll get weird shapes. -
Pressure Cook
Seal the lid and set the Instant Pot to Low Pressure—8 minutes for the 8-quart and 11 minutes for the 6-quart. If you only have high pressure, it still works, but expect them to puff a bit more. -
Release, Cool, and Pop Out
Quick release the pressure and let the molds sit for a few minutes to cool. Then use a small silicone spatula to gently loosen the edges. They should pop right out with a bit of help.
Tricks That Make a Big Difference
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Chop small: Tiny bites = tiny add-ins. No one wants a big hunk of broccoli taking over their egg bite.
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Stagger your molds: This prevents weirdly shaped bites and helps them cook evenly.
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Let them rest a few minutes after cooking: This makes them easier to handle and helps set the texture.
Let’s Talk About the Mold
I’ve tried a few, and honestly, the two-pack with silicone lids I grabbed from Amazon works great. Make sure you’re not using plastic lids that aren’t safe for cooking—check that they’re made entirely from silicone.
Also, get a mold with enough flexibility so you can easily pop the bites out without ripping them apart.
How I Store (And Reheat) These
These egg bites are meal prep gold. Here’s how I keep them fresh:
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Fridge: Store in an airtight container for up to 5 days. I just grab one or two for breakfast or a snack on the go.
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Freezer: Let them cool completely, then freeze in a single layer. Once solid, transfer to a zip-top bag and keep frozen for up to 3 months.
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Reheat: From frozen, I microwave them for about 1–1.5 minutes. From the fridge, just 30 seconds does the trick.
Questions I Often Get
Can I make a double batch?
Yes, just stack your molds carefully and cook the same way.
Why are mine rubbery?
Usually means they were overcooked or your Instant Pot defaulted to high pressure.
Can I skip the mold lids?
You can, but use foil instead to avoid condensation dripping into the eggs.
What if I only have a 3-quart Instant Pot?
No problem—just do one mold at a time and cook for 11 minutes.
Can I make these without a mold?
You can use ramekins or small heat-safe jars like mason jars, but results may vary.
Instant Pot Egg Bites
These Instant Pot egg bites are a quick, protein-packed breakfast that come out perfectly soft and fluffy every time. All you need are a handful of simple ingredients, and you can customize them with your favorite mix-ins.
Ingredients
- 9 large eggs
- 1/4 cup milk or water
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Ground black pepper, to taste
- Cooking spray
- 1Optional Add-ins:
- A handful of finely chopped spinach
- 1/2 bell pepper, diced
- Grated Parmesan cheese
Instructions
- Start by adding 1 cup of water to your 6 or 8-quart Instant Pot insert. (Note: The silicone mold won’t fit in a 3-quart size.)
- Crack the eggs into a large measuring cup or mixing bowl and whisk them together with the milk (or water), baking powder, salt, and pepper until smooth.
- Lightly coat your silicone egg bite mold with cooking spray. Fill each cup about two-thirds full with the egg mixture. If you’re using veggies or cheese, sprinkle them in now—no need to stir them in.
- Place the silicone lids on the molds and stack them in a crisscross pattern so the cups don’t sit directly on top of each other. This helps the bites hold their shape and cook evenly.
- Set the molds on a trivet with handles and carefully lower everything into the Instant Pot. Lock the lid, set the valve to Sealing, and choose Pressure Cook on Low for 8 minutes (for 8-quart) or 11 minutes (for 6-quart).
- Once the timer goes off, do a quick release by turning the valve to Venting. Using oven mitts, gently lift the trivet out and remove the molds. Let them cool for a few minutes.
- Use a small silicone spatula to loosen each egg bite by running it along the edge of the mold, then pop them out one by one. Serve warm, or let them cool completely for storage.
Notes
- Refrigerate: Keep in an airtight container in the fridge for up to 5 days.
- Freeze: Place cooled egg bites in a freezer-safe container or bag and store for up to 3 months. Reheat in the microwave—about 30 seconds if fresh, or 1–1.5 minutes from frozen.
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 52Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 120mgSodium 151mgCarbohydrates 1gFiber 0gSugar 0gProtein 4g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
These Instant Pot egg bites have officially earned their spot in my weekly meal prep. They’re simple, flexible, and surprisingly filling. Once you get into the habit of making them, you’ll start getting creative with the mix-ins—and honestly, that’s where the fun begins.
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